One-Pot Sugar-Glazed Sunday Roast

Name: One-Pot Sugar-Glazed Sunday Roast
Yield: 4
Ingredients: 3 tbsp Tate & Lyle Fairtrade Light Brown Soft Sugar; 3 tbsp Olive oil; 2 tbsp Cider vinegar; 1 tbsp Thyme leaves; 4 Pork sausages; 8 Rashers rindless streaky bacon; 4 Chicken thighs; 6 New potatoes; 8 Carrots; 2 Parsnips; 2 Red onion; Freshly ground black pepper; Salt

Rating 0.0

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Prep

25 mins

Bake

35-40 mins

Serves

Difficulty

Medium

About

This is an effortless one-pot version of Sunday lunch with all the meat and vegetables cane sugar-glazed to perfection in no time at all. And, best of all, there's minimal washing up.

made using

Light Brown Soft

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Sunday lunch Savoury Dishes Medium 4

Instructions

Ingredients

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Step 1

Preheat the oven to 200°C/Fan180°, 400F, Gas Mark 6.

Step 2

Mix together the olive oil, vinegar, Tate & Lyle Light Soft Brown Cane Sugar, thyme and a generous amount of salt and pepper.

Step 3

Next, wrap each sausage half in bacon, then place in a large roasting tin or 2 smaller ones so as not to overcrowd everything. Add the chicken, potatoes, carrots, parsnips and onions, then drizzle over the olive oil mixture and rub everything well to coat, ensuring the chicken is skin-side uppermost.

Step 4

Roast on the middle shelf of the oven for 35-40 minutes, turning the vegetables and sausages halfway through and basting everything with the juices. When the chicken skin is crisp and golden and the vegetables are glazed and tender, the dish is ready. Remove and serve.